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Thai Style Curry

At a Glance

Prep: 35 minutes
Cook: 25 minutes
Total: 1 hour
Servings: 8 cups

Dietary

Dairy-free
Egg-free
Vegan

Allergens

Peanuts
Soy

This is a healthy and delicious Thai inspired recipe. We made this last week and loved it! Recipe by Neva & Jim Brackett in their 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes.

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Equipment

Kettle or pot, Blender

Ingredients

1 cup carrot, diced
1 onion, diced
1/2 cup green bell pepper
1/2 cup red bell pepper (can also use yellow)
2 garlic cloves
4 -5 small zucchini, diced small
1 cup tomato sauce
2 tablespoons peanut butter
2 tablespoons Braggs liquid aminos (or 1-2 Tbsp soy sauce)
1 tablespoon curry powder
1 cup garbanzo beans (chickpeas) or 1 cup lentils, cooked
1 cup frozen peas
salt, to taste
cooked rice
1/2 cup fresh cilantro (optional)

Instructions

Place diced carrots, onion, peppers, and garlic (not the peas yet) in a kettle with a small amount of water and curry powder. Simmer about 5 minutes until tender.
Add zucchini, cover, and simmer 5 more minutes.
Blend all the remaining ingredients, except the peas and garboanzos or lentils, in a blender until smooth.
Add the blended ingredients, the peas, and the garbanzos or lentils to the rest of the vegetables. Heat and serve over rice.

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